Foundations to Flavours: Practical Culinary Skills - June

Foundations to Flavours: Practical Culinary Skills

Build confidence in the kitchen — from essential skills to professional techniques.

Foundations to Flavours is a comprehensive, hands-on culinary skills program designed for young adults and adults who want to strengthen their cooking capability in a real kitchen environment.

Whether you're looking to pursue employment in hospitality or simply want to feel more confident preparing meals at home, this practical training covers both foundational and advanced kitchen techniques in a supportive, structured setting.

What You’ll Learn

 June 12

• Cooking component: Sweets baking and macaron cookies, icing, filling and ganache.
• Nutrition component: Allergies, intolerances, cross contamination. Anaphylaxis.
• General hygiene in a kitchen environment: Safe food handling, temperature control, common misconceptions about storage, preservation, curation, dry ageing, and fermentation.

This program focuses on real-world application — building practical ability, confidence, and understanding of how a professional kitchen operates.

Date: June 12
Time: 3:30 - 5:00PM
Cost: $25
Location: Hervey Bay Community Centre, 22 Charles Street Pialba

March 20

• Knife skill foundations: Basic grip and cutting techniques.
• General safety in a kitchen environment
• Cooking component: Grilling, sauteing, building flavour, deglazing. Grilled chicken or steak with vegetables and gravy.
• Nutrition component: Understanding macronutrients, flavour and taste.

April 24

• Knife skills: Cutting fruit and chiffonade 
• General hygiene in a kitchen environment
• Cooking component: Making egg pasta from scratch and 2 sauces (sofrito tomato base and bechamel)
• Nutrition component: Portion control and calculation

May 15

• Knife skills: Decorative cuts, garnish preparation.
• Cooking component: Preparation of a basic bread dough and creating different hand rolled breads (loaf bread, rolls, focaccia)
• Time management and efficiency in a kitchen environment.
• Nutrition component: Correct seasoning and troubleshooting, Role of carbohydrates and dietary fat in cooking.

This event is part of the HBNC’s Local Learning Network, a series of courses and workshops aimed at introducing Fraser Coast residents to new ideas, skills and friends. This event is Supported by the Australian Government Department of Social Services